Al Pastor Pulled Beef Sandwiches
Al Pastor Pulled Beef Sandwiches
Ingredients
For the Al Pastor Pulled Beef
- 2 1/2 pounds chuck roast
- 1 tablespoon olive oil
- 1 cup fresh pineapple, sliced into 1/2-inch rings, about 2-3 rings
- 2 tablespoons achiote paste
- 1 shallot, large, roughly chopped
- 4 garlic cloves, peeled
- 1/2 cup pineapple juice
- 1 teaspoon orange zest
- 1/2 teaspoon lime zest
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Assembling the Sandwiches
- 8 slices sourdough bread
- 1/4 cup mayonnaise, as needed
- 4 ounces Oaxaca cheese, shredded or thinly sliced
- 1/4 cup white onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the chuck roast dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325
- 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
⏱️ 15 min
- 3
While the roast is searing, heat a grill pan or outdoor grill to medium-high heat. Place the pineapple slices on the hot grill and char for 2-3 minutes per side, until distinct grill marks appear. Remove from heat.
⏱️ 8 min
- 4
In a blender, combine the charred pineapple, achiote paste, chopped shallot, garlic cloves, pineapple juice, orange zest, lime zest, dried oregano, ground cumin, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Blend until a smooth sauce is formed.
⏱️ 7 min
- 5
Return the seared chuck roast to the Dutch oven. Pour the blended al pastor sauce evenly over the roast. Ensure the roast is mostly submerged in the sauce. If needed, add a splash more pineapple juice or water to achieve this.
⏱️ 3 min
- 6
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Slow cook for 3 1/2 to 4 hours, or until the beef is fork-tender and easily shreds.
⏱️ 240 min•🌡️ 325
- 7
Carefully remove the Dutch oven from the oven. Transfer the cooked chuck roast to a large cutting board or shallow dish. Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the sauce in the Dutch oven, then return the shredded beef to the sauce and toss to coat.
⏱️ 10 min
- 8
To assemble the sandwiches, spread mayonnaise lightly on one side of each slice of sourdough bread. Lay four slices of bread, mayo-side up, on a clean surface. Divide the shredded al pastor beef evenly among these four slices.
⏱️ 5 min - 9
Top the beef with shredded or sliced Oaxaca cheese, then a sprinkle of thinly sliced white onion and fresh chopped cilantro. Place the remaining four slices of sourdough bread (mayo-side down) on top to complete the sandwiches.
⏱️ 5 min
- 10
Serve immediately and enjoy your Al Pastor Pulled Beef Sandwiches!
Kitchen Tools
Nutrition Facts (per serving)
Al Pastor Pulled Beef Sandwiches
For the Al Pastor Pulled Beef
- 2 1/2 pounds chuck roast
- 1 tablespoon olive oil
- 1 cup fresh pineapple, sliced into 1/2-inch rings, about 2-3 rings
- 2 tablespoons achiote paste
- 1 shallot, large, roughly chopped
- 4 garlic cloves, peeled
- 1/2 cup pineapple juice
- 1 teaspoon orange zest
- 1/2 teaspoon lime zest
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Assembling the Sandwiches
- 8 slices sourdough bread
- 1/4 cup mayonnaise, as needed
- 4 ounces Oaxaca cheese, shredded or thinly sliced
- 1/4 cup white onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Preheat your oven to 325°F (160°C). Pat the chuck roast dry with paper towels. Season generously with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the chuck roast on all sides until deeply browned, about 3-4 minutes per side. Remove the roast and set aside.
⏱️ 15 min - 3
While the roast is searing, heat a grill pan or outdoor grill to medium-high heat. Place the pineapple slices on the hot grill and char for 2-3 minutes per side, until distinct grill marks appear. Remove from heat.
⏱️ 8 min - 4
In a blender, combine the charred pineapple, achiote paste, chopped shallot, garlic cloves, pineapple juice, orange zest, lime zest, dried oregano, ground cumin, remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Blend until a smooth sauce is formed.
⏱️ 7 min - 5
Return the seared chuck roast to the Dutch oven. Pour the blended al pastor sauce evenly over the roast. Ensure the roast is mostly submerged in the sauce. If needed, add a splash more pineapple juice or water to achieve this.
⏱️ 3 min - 6
Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Slow cook for 3 1/2 to 4 hours, or until the beef is fork-tender and easily shreds.
⏱️ 240 min•🌡️ 325 - 7
Carefully remove the Dutch oven from the oven. Transfer the cooked chuck roast to a large cutting board or shallow dish. Using two forks, shred the beef into bite-sized pieces. Skim any excess fat from the sauce in the Dutch oven, then return the shredded beef to the sauce and toss to coat.
⏱️ 10 min - 8
To assemble the sandwiches, spread mayonnaise lightly on one side of each slice of sourdough bread. Lay four slices of bread, mayo-side up, on a clean surface. Divide the shredded al pastor beef evenly among these four slices.
⏱️ 5 min - 9
Top the beef with shredded or sliced Oaxaca cheese, then a sprinkle of thinly sliced white onion and fresh chopped cilantro. Place the remaining four slices of sourdough bread (mayo-side down) on top to complete the sandwiches.
⏱️ 5 min - 10
Serve immediately and enjoy your Al Pastor Pulled Beef Sandwiches!